Black fungus (white back) and Chinese chives dumpling

Two types of pork dumplings—one filled with minced pork mixed with soaked black (white-back) fungus and fried garlic, the other with pork mixed with chopped Chinese chives and garlic—each crowned with a shrimp piece. They’re wrapped in wonton skins, boiled until tender, and best dipped in aged black vinegar.

Ingredients

• 400 g Pork
  
• 300 g Shrimps (each cuts into 3 pieces)
  
• 20 g Black fungus (white back)
  
• 100 g Chinese chives
  
• 10 Cloves Chopped garlic (optional if you do not like it) ((Fry with 3 tablespoons of peanut oil))
  
• 400 g dumpling wrap
  
• 1 Teaspoon White pepper
  
• 2 Teaspoon Sesame oil
  
• 3 Teaspoons Peanut oil
  
• 3 Teaspoons Salt
  
• 2 Teaspoons Sugar
  
• 2 Teaspoons Soy sauce
  
• 4 Teaspoons Potato starch (1 tsp for washing fungus)
  
• 2 Teaspoons white wine
  
• 4 teaspoons juice of ginger
  

Steps

1. Mince pork seasoned with peanut oil, soy sauce, sugar, salt, potato starch, white pepper, white wine, sesame oil and juice of ginger
   
2. Fry garlic with 3 tablespoons of peanut oil until golden. Let it cools.
   
3. Add fried garlic to the pork and mix.
   
4. Add shrimp to the pork and mix.
   
5. Fungus washed and soak for 20 minutes
   
6. After 20 minutes drain the water, cut the head off the fungus and discard
   
7. Add 1 teaspoon potato starch and rub thoroughly to remove any remaining dirt
   
8. Wash several times, drain and cut into small pieces
   
9. Add fungus to half portion of the pork and mix.
   
10. Cut chives into small pieces
    
11. Add chives to the other half portion of pork and mix.
    
12. Wrap each dumping with one piece of shrimp
    
13. If not serve right away or make overnight, keep frozen for later consumption
    
14. When boil frozen dumplings just put them into boiling water direct from the freezer.
    
15. It takes about 6 minutes to cook the 4 frozen dumplings.
    
16. On the top left is fungus dumpling and the top right is chive dumpling. Aged Chinese black vinegar goes well with the dumplings.
    

Languages

Schwarzer Pilz (weißer Rücken) und chinesischer Schnittlauchknödel - Deutsch (German) version
Empanadillas de hongo negro (dorso blanco) y cebollino chino - Española (Spanish) version
Boulette de champignons noirs (dos blanc) et de ciboulette chinoise - Français (French) version
pangsit jamur hitam (punggung putih) dan daun kucai - Bahasa Indonesia (Indonesian) version
gnocchi con funghi neri (dorso bianco) ed erba cipollina cinese - Italiana (Italian) version
黒キクラゲ（白背）とニラの団子 - 日本語 (Japanese) version
검은버섯(흰 등)과 중국 부추 만두 - 한국인 (Korean) version
เกี๊ยวเห็ดหูหนูดำ (หลังขาว) และกุ้ยช่าย - แบบไทย (Thai) version
黑木耳（白背）韭菜饺子 - 简体中文 (Simplified Chinese) version
黑木耳（白背）韭菜餃子 - 香港繁體中文 (Traditional Chinese - Hong Kong) version